Hi Jerrie, I have been gluten free since 1975 and when I bake either pumpkin or banana in bread, they come out fine. I cannot use xanthan gum because it really bothers my gut. The pumpkin or banana seem to act as a binder. I have substituted only Bette Hagman's rice flour blend formula (2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour) for the regular flour in my mom's banana and pumpkin bread recipes and they turn out fine. I find that if you bake them in muffin tins rather than as a loaf, they taste great and hold together, and they freeze well. Making in a loaf pan and trying to slice them results in more crumble.

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